6 vanilla wafers
6 cupcake papers
1 c. heavy cream
1 pt. vanilla ice cream
1/4 c. Kahlua
1/3 c. chopped, toasted almonds

Place a wafer in each paper; set in muffin tin. Beat cream to stiff peak stage. In another bowl, put ice cream and beat with same beaters to soften; mix in whipped cream and liquor. Spoon onto cupcake papers. Sprinkle with nuts. Freeze until firm, than cover with foil.

You may use creme de menthe and sprinkle with crushed peppermint candy or chocolate sprinkles.